Dine originals Week Menu March 8-14, 2010

First Course

Pan – roasted Brussels Sprouts with a apple cider reduction, country ham, toasted almonds, and gruyere cheese

Fried Oysters with horseradish scented braised cabbage, tomato marmalade, and tartare sauce

House Salad with spiced pecans, poached pears, and Gorgonzola vinaigrette

Second Course

Graham Cracker Crusted Flounder with green beans, butternut squash risotto, and a brandy-brown butter sauce

Oven-roasted Sunchokes with a braised fennel, Swiss chard and oyster mushroom ragout, a toasted barley cake, grilled scallions, and Parmigiano-Reggiano cream

Filet of Ribeye and Braised Veal Cheek with sour cream mashed potatoes, sautéed spinach, and a red wine black pepper reduction

Third Course

Lemon Gingersnap Tart

Lemon custard tart with gingersnap cookie crust, fresh berries, whipped cream, and passion fruit sauce

Brandy Chocolate Torte

Chocolate graham cracker crust, sweet chocolate and brandy mousse filling, orange caramel sauce, fresh berries and whipped cream

G. Michael’s Cobbler

Granny Smith apples, fresh cranberries, and plump raisins in a brown sugar butter sauce, topped with oat streusel and Jeni’s Salty Caramel ice cream

Join us for Happy Hour

Monday-Friday

4:30-7:00

$5 Martinis, $2.95 Draft Beer (Imports and Micro Brews), $4 House Wine

$6 Small Plates

Sunday

4:30-Close

$5 Martinis, $2.95 Draft Beer (Imports and Micro Brews), $4 House Wine